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Shrimp Tacos
by Mark Lawrence

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Shrimp tacos with cilantro-lime sauce.

I don't know if this is actually a Mexican recipe, but it's certainly in the Mexican style and it's good.

Ingredients
2 tbl olive oil
2 cups finely sliced cabbage "angel hair"
1/2 lb shrimp
1/4 lb Quesa Fresca
1 cup Sour Cream
1/2 cup Cilantro leaves
1/2 cup Green Onions
1/2 cup Water
1/2 Jalapeno
1 clove Garlic
3 tbl Lime juice
1 tbl chili powder
1/2 tbl cumin
1/2 tbl paprika
1 medium avocado
10 corn tortillas


Directions
  1. Place the sour cream, water, cilantro, green onion, jalapeno, garlic, lime juice in a food processor. Blend until everything is chopped coarsely.

  2. In a large fry pan, heat 1 tbl olive oil. Add the chili powder, cumin, paprika. Cook the shrimp quickly - 90 seconds on each side, tops. Cut the shrimp in halves or thirds.

  3. In a large fry pan, heat 1 tbl olive oil. Cook the tortillas lightly.

  4. Slice up the avocado. To cut an avocado, cut it in half lengthwise, and rotate the two halves to separate them. Pry out the seed, then use a large table spoon to scoop the avocado out of the skin. Slice lengthwise about 1/4 inch thick.

  5. In each tortilla, place a slice of avocado, some shrimp, some cabbage. Pour a bit of the cilantro-lime sauce on it. Sprinkle on some cheese crumbles.


Copyright © 2002-2016 Mark Lawrence. All rights reserved. Reproduction is strictly prohibited.

Email me, mark@calsci.com, with suggestions, additions, broken links.
Revised Tuesday, 13-Aug-2019 07:28:22 CDT